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Basil-Potato Frittata

TamTastic
TamTastic Posts: 19,224 Member
edited September 2024 in Recipes
Basil-Potato Frittata


Ingredients:
2 cups diced baking potato (about 1 large)
Vegetable cooking spray
1/2 cup thinly sliced onion, separated into rings
1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided
1 tablespoon chopped fresh basil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon hot sauce
4 egg whites, lightly beaten
3 eggs, lightly beaten
1 tablespoon balsamic vinegar


Preparation
Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.

Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

Yield
4 servings

Nutritional Information
CALORIES 163(28% from fat); FAT 5g (sat 1.8g,mono 1.7g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 162mg; CALCIUM 80mg; CARBOHYDRATE 17.8g; SODIUM 463mg; PROTEIN 11.7g; FIBER 1.8g

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Basil-Potato Frittata


    Ingredients:
    2 cups diced baking potato (about 1 large)
    Vegetable cooking spray
    1/2 cup thinly sliced onion, separated into rings
    1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided
    1 tablespoon chopped fresh basil
    2 tablespoons water
    1/2 teaspoon salt
    1/2 teaspoon hot sauce
    4 egg whites, lightly beaten
    3 eggs, lightly beaten
    1 tablespoon balsamic vinegar


    Preparation
    Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.
    Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.

    Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

    Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

    Yield
    4 servings

    Nutritional Information
    CALORIES 163(28% from fat); FAT 5g (sat 1.8g,mono 1.7g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 162mg; CALCIUM 80mg; CARBOHYDRATE 17.8g; SODIUM 463mg; PROTEIN 11.7g; FIBER 1.8g
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